Spanish Tortilla

As soon as we think the Summer is over out comes the sun again. Yesterday reached a whopping 25° and today is set to get just as hot. I recall writing a recipe this time last year during some fine weather. I take full advantage and I eat outdoors as often as I can. Im very lucky in that I have a beautiful roof terrace from which I can enjoy views of the Dublin mountains and the fresh air. It generally gets more use in Spring and Autumn than it does in the summer time. But, I won’t complain.

As most of you are probably aware, the vegan egg has been on the market for some time now but I had never tried it until I made this tortilla. I gotta tell you I was delighted with the result. The texture is so eggy, I really couldn’t believe it.

This tortilla is perfect for lunches as it tastes really good cold the next day. It also works well with some avocado for a tasty weekend brunch.

Vegan Egg in Ireland is supplied by Art of Zen foods and is available at most health stores.

What You’ll Need: (serves 4 t0 8)

1 Large white onion, halved and thinly sliced

600g waxy potatoes (I like to use baby salad potatoes and cook a few hours ahead)

Some olive oil for cooking

6 vegan eggs (top tip; use really cold water when mixing the egg)

Salt and pepper for seasoning

Method:

If you cook the potatoes the night before or a few hours before hand they are much easier to cut without falling apart. I cook the with the skins on and aso peel when cold.

Add a little oil to a pan and place over a medium heat. Add the onions and cook until soft, approx 15mins.

While the onions are cooking you can peel and thinly slice the potatoes.

When the onions are translucent, remove from the pan and leave to cool.

If you need to, add a little more oil to the pan and keep on a medium heat.

Using a food processor, prepare 6 vegan eggs according to the packet instructions.

Add the cooled onions and plenty of salt and pepper to the egg mix and stir well. Then add the potatoes and mix gently.

Return the whole mix to the pan and reduce the heat so that the tortilla cooks evenly. Keep an eye on it. If you have an oven proof pan you can finish the tortilla under the grill or, if you’re brave enough you can use a plate to help flip it over. Allow to cook until firm all the way through.